Pappardelle Pasta with Olive Tapenade Sundried Tomatoes & Prosciutto | There are all types of tasting events now. You can go to a wine tasting, cheese tasting, beer tasting, and even an olive oil tasting. Yes, you read that correctly: an olive oil tasting.
I recently went to an olive oil tasting and let me say that, if you ever have the opportunity to participate in an olive oil tasting, you should totally do it. They are a great opportunity to learn and challenge your palate.
During my tasting, I was completely taken aback by the distinct differences in flavor. I knew some olive oils taste better than others, some being bitter while others are sweet, but it’s even more complex.
Out of the 6 oils, we tasted the one that I gravitated to the most, trusty extra virgin olive oil. First, let me say that a quality extra virgin olive oil has a bright, fruity taste. There is no doubt it was my favorite.
And there’s a reason. I practically grew up on extra virgin olive oil. In Puerto Rico, it’s common to drizzle it over your food right before serving, so when I tasted it, I was flooded with memories of foods from home.
What is Extra Virgin Olive Oil?
- It is called extra virgin because the oil comes from the very first press. When the olives are freshest.
- Extra virgin olive oil is almost always a blend of different varieties of olives.
- When tasting extra virgin olive oil, it should start with a bright fruity flavor and then leave a little burn in the back of your throat.’
- Stop storing your olive oil over the stove or anywhere near heat and light. This will affect the quality and shelf life of your olive oil and can cause it to go rancid.
After tasting the fruitiness of the extra virgin olive oil, I was inspired to create a recipe featuring olive oil. I thought of making this sort of paella rice dish but while I was in the grocery store, I stumbled upon these BEAUTIFUL fresh pappardelle noodles.
I love pappardelle noodles. They are broad, huge, and gorgeous! Literally the mac-daddy of noodles. I knew that I had to get busy cooking pappardelle pasta right away.
Pappardelle Pasta with Olive Tapenade Sundried Tomatoes & Prosciutto
Inspired by my recent olive oil tasting, I thought that an olive tapenade would be a great way to feature olive oil. It’s like olives to the max! And, to balance out the saltiness of the olives, I tossed in some sweet sun-dried tomatoes.
If you love olives and pasta, you must make this pappardelle recipe asap. Of course, because I believe every dish needs a little texture, I added some crispy prosciutto.
Wondering what is pappardelle? It’s one of my favorite pastas – a wide, large noodle with a silky texture that holds up to sauces well.
Where Can I Find Pappardelle Pasta?
Pappardelle pasta is usually found in the refrigerated fresh pasta area. Pappardelle is basically a wide fettuccine, so if you cannot find pappardelle pasta, fettuccine will work just fine.
Or you can one-click a box on Amazon and have it for dinner this week!
How do you make pappardelle pasta?
If you MUST have pappardelle pasta (which you must) and can’t find it anywhere, it’s worth a little extra effort to make your own pasta. Visit my homemade pasta recipe for everything you need to know about how to make fresh pasta.
Is Pappardelle the Same as Egg Noodles?
Pappardelle noodles are wider and less dense than egg noodles, though egg noodles can technically be made in the shape of a pappardelle noodle.
What is the difference between tagliatelle and pappardelle?
Tagliatelle is more ribbon-like, closer to fettuccine that the wider, larger pappardelle noodles.
Tips for How To Cook Pasta
- Bring a large pot of water to a boil before adding pasta. To bring it to a boil quickly, cover the pot.
- Salt the water enough to where you taste the salt in the water. Properly salted water is the key to flavorful pasta.
- Do not let the pasta overcook. It’s best al dente, which means it should still be firm when bitten, not mushy or soft.
- Reserve cooking liquid for making the sauce.
This pappardelle pasta is wonderfully briny and salty with hints of sweetness from the sun-dried tomatoes. The sun-dried tomatoes were a great addition not only because of their sweetness but also they added a little chewiness. Then to take it over the top, I fried an egg to create a creamy element to the dish, which cuts into the richness of the olive tapenade pasta.
Dinner Party Ready
This is a great dish to serve at a dinner party. It’s easy to prepare and sure to impress your guests. You can add your own flair to it like some porcini mushrooms or a sprinkle of your favorite fresh herbs.
Serve the pappardelle olive tapenade pasta with some warm, crusty bread and a glass of white wine and your guests will declare you a master chef and hostess with the mostess.
If you are looking for a more traditional meaty pasta dish, try The View from Great Island’s pasta bolognese or this recipe for bolognese sauce from Carlsbad Cravings. If you love all the pasta, visit my pasta recipe collection.
more pasta love
- grilled peach & bacon pasta salad with herb vinaigrette
- seafood pasta
- one-pot creamy chicken and artichoke pasta
- roasted tomato and vegetable pasta
Italian night inspiration
- 6 oz black olives, cured in water and salt not flavored
- 4 tablespoons capers
- 2 anchovy fillets, cured in oil
- 2 cloves garlic
- 1/4 cup parsley leaves, loosely packed
- 1/4 cup olive oil, plus more if needed
- 4 slices prosciutto, julienne
- splash of white wine
- 12 oz pappardelle
- 3/4 cup tapenade
- 1/2 cup julienne sun-dried tomatoes
- basil, chiffonade
- freshly grated parmesan
- In a food processor combine all the tapenade ingredients. Process until creamy and smooth, if needed add more olive oil a tablespoon at a time. Season with salt and pepper to taste.
- Prepare pasta according to package directions. Drain pasta reserving 1/4 cup of pasta water. Rinse pasta under cold water to stop the cooking processes. Lightly toss in olive oil and set aside.
- Heat a large skillet over medium-high heat. Add prosciutto and slowly cook until crispy, transfer to a plate lined with paper towel.
- Add a splash of white wine to the hot skillet scraping up any brown bits left from the prosciutto. Add pasta, tapenade, crispy prosciutto, sun-dried tomatoes, and pasta water. Toss until the pasta is well coated and warmed through. Serve hot garnished with basil and parmesan.
- Top with fried or poached egg if desired.
If you want to save a little time and effort you can use a store-bought black olive tapenade at your local grocery store. It can be found in the Italian food aisle or in the deli section.
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Amount Per Serving: Calories: 794Carbohydrates: 82gProtein: 27g